Mushroom Stroganoff Recipe
This creamy Mushroom Stroganoff is a comforting vegetarian twist on the classic Russian dish, featuring tender cremini mushrooms cooked in a savory sauce made with white wine, mushroom stock, and a touch of smoked paprika. Served over buttered egg noodles and garnished with fresh herbs, this rich and flavorful dish is perfect for a cozy dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 8 oz egg noodle pasta
- 3 Tablespoons butter (divided)
Mushroom Stroganoff Sauce
- 1.5 pounds cremini mushrooms (halved or quartered)
- 1 onion (sliced)
- 3 cloves garlic (crushed)
- 1/2 cup dry white wine
- 1.5 cups mushroom stock
- 2 Tablespoons flour
- 1/2 cup sour cream (or Greek yogurt)
- 2–3 sprigs thyme
- 2 teaspoons Dijon mustard
- 1 teaspoon smoked paprika
- Sea salt & black pepper (to taste)
- Chopped fresh parsley or chives (for garnish)
Instructions
- Cook the Egg Noodles: Bring a large pot of well-salted water to a boil. Cook the egg noodles according to the package directions until al dente. Drain, then toss them with a portion of the butter and season lightly to keep them coated and flavorful.
- Brown the Mushrooms: In a large skillet over medium heat, melt some of the butter. Add the cremini mushrooms and sprinkle with salt and pepper. Cook until the mushrooms are nicely browned and have released their moisture. Remove them from the skillet and set aside.
- Sauté Onions and Garlic: Add the remaining butter to the same skillet. Toss in the sliced onions and crushed garlic cloves. Cook on medium heat until the onions become tender and translucent.
- Deglaze the Pan: Pour in the dry white wine to deglaze the skillet, scraping up any browned bits stuck to the bottom. Allow the wine to reduce slightly to intensify the flavors.
- Prepare the Sauce: Whisk the flour into the mushroom stock until smooth, then pour this mixture into the skillet along with the browned mushrooms, thyme sprigs, Dijon mustard, and smoked paprika. Stir well and simmer until the sauce thickens and flavors meld.
- Incorporate Sour Cream: Remove a few tablespoons of the hot sauce liquid and mix it with the sour cream to temper it, preventing curdling. Gradually stir the tempered sour cream back into the skillet sauce.
- Season and Serve: Taste and adjust seasoning with sea salt and freshly ground black pepper. Serve the mushroom stroganoff sauce generously over the buttered egg noodles.
- Garnish: Finish by sprinkling chopped fresh parsley or chives over the top for a burst of color and fresh flavor.
Notes
- You can substitute sour cream with Greek yogurt for a healthier option.
- Use gluten-free flour if you want to make this recipe gluten-free.
- If you prefer, you can replace egg noodles with other pasta varieties such as fettuccine or pappardelle.
- Make sure to temper the sour cream to prevent it from curdling in the hot sauce.
- This dish pairs well with a crisp green salad or steamed vegetables for a complete meal.
Keywords: Mushroom Stroganoff, vegetarian stroganoff, creamy mushroom sauce, egg noodles, cremini mushrooms, comforting vegetarian meal
Find it online: https://thedishspot.com/mushroom-stroganoff-recipe/
